hHOMEMAKERS 



Falls Can Claim 

 First Place For 

 Home Accidents 



BETTER be safe than sorry! This is 

 the warning of Miss Gladys Ward, 

 home management specialist at the Uni- 

 versity of Illinois College of Agriculture. 



She says too many homes are unsafe. 



Most accidents can be prevented, she 

 says. In 1947 34,500 persons died from 

 burns, falls, and other home accidents. 



To check your home's safety rating. 

 Miss Ward has prepared a hazard sheet 

 you may have by writing the University 

 of Illinois College of Agriculture, Ur- 

 bana. 



She says falls are the No. 1 cause of 

 home-accidents. To make your home fall- 

 proof she asks: 



"Do you immediately wipe up spilled 

 water and fat from kitchen, laundry and 

 bathroom floors? Are there two secure 

 handrails for each stairway, inside and 

 outside.' Are halls and stairs well 

 lighted?" 



Living Costs-Dropping? 



CONSUMERS should have a better 

 year in 1949, home economics spe- 

 cialists at the University of Illinois Col- 

 lege of Agriculture believe. 



Living costs in general should be lower 

 while the supply of high-quality merchan- 

 dise will be greater. They predict good 

 buys in home furnishings, electrical equip- 

 ment and clothing. 



Food prices should be much lower, but 

 clothing prices are expected to stay high. 



They see lower prices for cotton goods 

 this spring and summer. Good-quality 

 building materials for home improve- 

 ments should be available. 



SLEEVELESS SWEATER 



M Htf't • mimi In yomr tamUy, ]re« Mm 

 ntakt him happf with fhli d^mvluu iwmat' 

 •r In a herringbone pattarn. It't handy *o 

 have tor tool tpring and cummer evenings. 

 for free Ingtrucflons tend a aeU-addreteed 

 itamped envelope to Women't tdltor, IIH- 

 noli AgrltuHural Assoclotlon Record, 43 

 faat Ohio Street, Chicago II, lllinol*. 



Mastitis Is Most 

 Costly Dairy Disease 



Mastitis costs Illinois dairymen more 

 than any other disease. And no other 

 disease contributes more to the yearly 25 

 per cent turnover of cows being milked. 

 Dr. J. O. Alberts, University of Illinois 

 veterinarian, reports. 



Want To Make 

 Better Pickles? 

 Try These Tips 



MAKING prize-winning pickles de- 

 pends a lot on the ingredients used. 

 Miss Frances Cook, foods and 

 nutrition specialist. University of Illinois 

 College of Agriculture, gives these steps 

 to pickling success. 



Pickle fresh, high-quality vegetables — 

 or fruits as the case may be. Cucumbers 

 and green tomatoes are best processed 

 within 24 hours of picking. 



Cider vinegar of 4 to 6 per cent acidity 

 is recommended for all but light pickles. 

 The light ones keep their natural color 

 best with white vinegar. 



If you can get pure coarse salt, like 

 dairy or meat salt, it is preferable, says 

 Miss Cook. 



For flavor, use fresh spices. Tie them 

 together in cheesecloth so that they can 

 be removed from the pickles before they 

 are put into jars. Spices may cause cloud- 

 iness. 



Cover pickles completely with liquid 

 when packing them into jars. If there 

 isn't enough pickle sirup to do this, fill 

 out with full-strength hot vinegar. 



Better Jam This Way 



WHEN you make preserves, it's wise to 

 cook the fruit in a heavy aluminum 

 pan, say food specialists at the Uni- 

 versity of Illinois College of Agriculture. 

 The preserves will take less stirring and 

 won't need to be watched so carefully. 



Thovsondi participated In the Impreulve tandle lighting ceremony during the vesper service opening the Associated Woma 



meeting ot Atlantlt City, 







f 'i ' 



